Baked Crunchy Chicken Recipe
Baked Crunchy Chicken Recipe photo by Taste of Home

Baked Crunchy Chicken Recipe

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I have fixed this dish many times for company, and I've never had anyone fail to ask for the recipe. The leftovers—if there are any—are very good heated up in the microwave. —Elva Jean Criswell, Charleston, Mississippi
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 4-6 servings


  • 1 large egg
  • 1 tablespoon milk
  • 1 can (2.8 ounces) french-fried onions, crushed
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/4 cup butter, melted

Nutritional Facts

1 serving equals 418 calories, 28 g fat (11 g saturated fat), 148 mg cholesterol, 423 mg sodium, 8 g carbohydrate, trace fiber, 32 g protein.


  1. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture.
  2. Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. Yield: 4-6 servings.
Originally published as Crunchy Baked Chicken in Country February/March 2008, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 11, 2016

"I've tried many (baked & crunchy) chicken recipes, but this one is by far, the VERY BEST!! The chicken was very tasty & juicy, so I'll stick with this recipe. The only bread crumbs which I had on hand were 'whole wheat Panko bread crumbs', so I used 'em. If anything, they made the chicken even crunchier! Thanks Elva Jean, for the very best Baked Chicken recipe ever!"

Reviewed Nov. 16, 2014

"Yummy and easy! This is a keeper!"

Reviewed Nov. 7, 2014

"I made this recipe exactly as written. It was delicious, my husband and daughter raved about it and the onions were the reason. The only thing I would do different is like Paul3303 said, use a rack and elevate the chicken. The tops were so crispy, but the bottoms were soggy. This is a keeper and I will make it many times after that one change."

Reviewed Jun. 29, 2014

"simply awesome!!"

Reviewed Jun. 28, 2014

"This is one of the best of this type of oven-baked "fried" chicken recipes that I have ever tried - in fact, it may be the best. My husband gave it 5 stars! I think it is the French-fried onions that make the difference. Thanks for sharing!"

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